Simon Rimmer served up tasty kung pao chicken with a chilli and celery pickle on Sunday Brunch.

The ingredients are: 600g chicken breast fillets, 50g cornflour, 50ml shaoxing wine, 50ml veg oil, 40ml nut oil, 10 dried red chillies, 5cm ginger, cut into matchsticks, 50g soft brown sugar, 75g peanuts, 50ml light soy, 50ml Chinese black vinegar and 250g cooked rice.

For the pickle: 100ml rice vinegar, 100ml water, 130g sugar, 1 sliced red chili and 6 pieces celery, sliced on an angle.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.